Ingredients:

  • 4 lbs Kirby or Persian cucumbers
  • 12 cloves garlic, smashed
  • 1 cup fresh dill sprigs, packed
  • 4 cups distilled water
  • 4 cups white distilled vinegar
  • 1/2 cup Kosher salt
  • 2 tbsp coriander seeds
  • 2 bay leaves

Instructions:

  1. Wash the cucumbers thoroughly in cold water. Slice off 1/16th of an inch from the blossom end of each cucumber. Note: This removes the softening enzyme. Leave them whole for spears or slice into 1/4 inch rounds.
  2. Divide the smashed garlic and fresh dill evenly among the clean pint sized Mason jars.
  3. Combine distilled water, white distilled vinegar, Kosher salt, coriander seeds, and bay leaves in a large pot.
  4. Bring the mixture to a rolling boil over medium high heat, stirring until the salt is completely dissolved.
  5. Pack the cucumbers tightly into the jars. Ensure they are wedged in so they do not float.
  6. Pour the boiling brine over the cucumbers. Leave 1/2 inch of headspace at the top.
  7. Tap the jars gently on the counter to release trapped air bubbles.
  8. Seal the lids tightly and let them cure in the fridge for at least 24 hours. until the brine is cold and the cucumbers look translucent.